Clase Magistral de chiles en la cocina mexicana, con Titita Ramírez
El Bajío, cocina mexicana
El Bajío: Cocina de tradición hecha con pasión y dedicación
Carmen Titita Ramírez y Restaurante El Bajío, Mexico City
Empanadas de Plátano Macho Rellenas con Frijoles Refritos
Plantain Dough Empanadas filled with Refried Beans
Ingredients
3 very ripe platános machos (plantains), skins on
Salt to taste
1 quart water
Enough vegetable oil to fry the empanadas, with a little extra to coat your hands while shaping them
Refried black beans
Special utensil
Tortilla press or rolling pin
The plantains are ready to use when their yellow skins have turned almost entirely black and are showing a bit of mold--just when you might think it is time to pitch them in the trash.
The day before you want to serve the empanadas, cook the plaintains without peeling them in the quart of boiling water. Allow them to cool overnight.
The next day, peel the plaintains and discard the peels. Mash the plantains to make a smooth paste that you will use as the empanada dough. Rub vegetable oil all over your hands and make 12 little balls of the plantain dough.
To flatten the dough, put each ball between two sheets of plastic (a cut-open freezer bag would work very well) and flatten into circles with either a rolling pin or the tortilla press.
In the middle of each plantain dough circle, put a tablespoonful of refried black beans. Fold each empanada in half, completely covering the beans with the plantain dough. Firmly press the edges together so that the beans cannot escape while the empanadas are cooking.
Heat the oil almost to the smoking point and fry the empanadas until they are a beautiful deep golden color. Drain on absorbent paper.
Arrange on a small platter, garnish with a flower or two, and serve.
Makes 12 empanadas as a side dish.
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